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Re: Tough smoked sausage
Posted By: Joe Ames In Response To: Tough smoked sausage (Mike Monaghan)
Date: Sunday, November 23, 2003 at 3:36 p.m.
In Response To: Tough smoked sausage (Mike Monaghan)
Do what I do.... After I stuff them I poach them in warm water, anywhere from 170 to 190 F.
When they all float to the top, let them go a few ,minutes longer, At this point they have been either fully cooked (minimum 160 F internal)or close to it. Then immediately cool them down by running cold water over them in a pot, etc.
When they sink, pat them dry. Then off to the freezer or smoker. Keep in mind that the smoke at this point is just a flavor, so when they get to a color you like they are ready to eat.
BTW, if you're making a small batch, like 1 or 2 pounds, a crock pot holds a nice steady temperature for poaching.
As for the tough ones, after 9 hours in the smoker, I would guess you rendered a lot of the fat out and started to dehydrate them.
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